What’s happening

What’s Cooking? Melbourne University survey

Alumni survey

Researchers at the University of Melbourne are looking for people aged 18–23 to take part in a new study about what young people are cooking and eating.

The What’s Cooking? study is a follow-up to the evaluation of the Stephanie Alexander Kitchen Garden Program that  found children who were part of the Kitchen Garden Program had better cooking and gardening knowledge, skills, and confidence, and an increased willingness to try new foods.

The new evaluation aims to find out if these changes are retained when participants become independent young adults.

All adults aged between 18 and 23 years who attended primary school in Victoria are eligible to participate in the study.

 

Take the Survey

Newsletter 52 – The Holiday Edition

Egypt

And now for the holiday edition. If you do not want to hear about my adventures in Jordan and Egypt, do not read on!

Many of our closest friends privately wondered whether my two friends and I would cope, but we did – through rough and bumpy tracks, over Roman paved roads, up and down staircases, down sloping boardwalks inside 3000+ year-old tombs. Mostly in plus 25 degree heat, including two days of over 35 degree heat and one of 42 degrees (I sat that one out!).

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Six fish recipes for Good Friday

Stephanie Alexander Fish Recipes

If your family prefers to eat fish on Good Friday, here are six recipe  ideas for delicious seafood meals. The best advice of all is to locate an excellent fish retailer who can recommend the freshest fish on the day and prepare it for you. Always be prepared to try something new. Happy Easter!

Source:
The Cook’s Companion App and book.

Newsletter 51 – Holiday planning

petra

Just two weeks now before I head off for a touring holiday in Jordan and Egypt, accompanied by my two best friends – I was going to say my two oldest friends, and whilst that might actually be correct, it doesn’t sound right.

I have an expanding walking pole for the rough terrain we are promised, a pair of hideous and very cheap plastic sandals for the Dead Sea (apparently it has a rocky bottom), a super-light day pack, and a cashmere shawl for cold desert nights when we camp in a tent, and a light scarf to throw over my head whenever it is needed. We are all a bit apprehensive about all those narrow steps down inside the tombs. I have been practising and have managed over 130 steps most days. I think it is the dark rather than the number that will prove the challenge. We have said to each other we will do what we can!

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What to do with too many tomatoes

What to do with too many tomatoes

The best use of too many tomatoes is to make some sort of sauce or passata for use in winter.  Simplest is to skin them, squeeze out most of seeds and roughly chop. Cook in a stockpot with some salt and when they have become a lovely mush, allow to cool, transfer to sealable freezer containers and freeze. I tip these frozen tomato iceblocks directly into casserole pots or soup pots, or else simmer and reduce in a frying pan with various additions such as a bit of red wine or sherry vinegar or capers, to make speedy pasta sauces. It is more fiddly to store the tomatoes in sealed jars as the sterilizing and sealing of the jars must be done properly.

Once you have made lots of sauce, here are a few other ideas for your abundant tomato crop!

Source:
The Cook’s Companion App and book.